I am not alone in thinking autumn has arrived way too early to the shores of Burry[…]

Most cuisine have some sort of spicy offal at their hearts. The humble sausage has long been[…]

An aspect that makes where I live so good is diversity. Whether it is in heritage or[…]

Cooking in a foreign kitchen does present some obstacles, however, always cook within your own safety zone[…]

On the eve of Dydd Gwyl Dewi, I’ve made a beef Cawl. Left over veg – 2[…]

A lighter calorie of the classic Welsh “Bara Brith” can be made in just over an hour. […]

Sometimes I crave a quick fill. A fast lunch and usually all the food that can fill[…]